Dynamite Black Bean Dip

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Although this scrumptious Southwestern dip takes a little time to make, consider the fact that if you bought this amount of bean dip in jars at the supermarket, it would cost about 15 bucks! If you don't have time to cook dried beans, you can use canned beans, although you will sacrifice some flavor this way.

Total Time: 1:55

Prep: 0:15

Cook: 1:40

Level:
Moderate

Yield:
3 1/2 cups

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Ingredients

1½ c. dried black beans

2 clove garlic

1 piece lemon zest

1¼ tsp. salt

½ fresh jalapeño pepper

½ c. chopped cilantro sprigs

¼ c. Sliced scallions

1 tbsp. ground cumin

1 pickled jalapeño pepper

2 tbsp. distilled white vinegar

4 tsp. fresh lemon juice

Directions

In 4-quart saucepan, combine black beans, garlic, lemon zest, 1/2 teaspoon salt, fresh jalapeño, cilantro sprigs, scallion greens, and water to cover by 2 inches and bring to a boil over medium heat. Reduce to a simmer, partially cover, and cook about 1 1/2 hours, or until beans are tender. Drain and reserve any liquid.

Meanwhile, in a small skillet, toast cumin over low heat about 2 minutes, or until fragrant and slightly browned.